Let's Talk Vanilla French Beignets—and My Kitchen Fiascos
Okay, so these vanilla French beignets are a little dangerous in my house. If I make a batch in the morning, they’re usually all gone by lunch. I blame my sister—she sneaks back into the kitchen and stashes these behind the breadbox like no one’ll notice (we always do, by the way). But I love them because they remind me of the first time I tried to make beignets for a Sunday brunch. Place ended up smelling like a bakery for days. And if you've ever had one straight out of the fryer, all puffy and dusted with sugar, you know it’s absolutely worth a splatter or two. These are the kind of treats you make when you want a little taste of France but also want to stay in your pajamas. And, not for nothing: the vanilla makes them extra cozy.
Why This Recipe's on My Repeat List (and Probably Yours Too!)
I make these whenever I get that itch for something both fancy and comforting—which is honestly more often than I’d care to admit. My family goes crazy for these because they’re soft, pillowy, and kind of taste like a hug (if hugs were fried dough and covered in sugar). They’re the sort of thing you pull out for lazy weekends or when you’re trying to impress your mother-in-law. Or just yourself. Even my picky brother will grab seconds, which honestly doesn’t happen with much else I make; that’s saying something.
I’ll be straight: the dough is sticky and can get all over the place, so don’t wear your best shirt. But it’s so worth it, promise. Sometimes I cut corners and use vanilla extract instead of the real bean, and you know what? Still delicious.
So, What Goes in These Vanilla French Beignets?
- 2 ¼ teaspoons (one packet) active dry yeast (Any brand will do. My grandmother swore by Red Star, but I’ve used store brand and didn't notice a huge difference.)
- ¾ cup warm milk (not hot! Just a bit warmer than your finger)
- 2 tablespoons sugar (If you run out, brown sugar’s oddly nice, a bit more caramel-y)
- ½ teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract (some days, all I have is extract, and it’s all good)
- 2 large eggs
- ½ teaspoon salt (I eyeball this sometimes—whoops?)
- 3 tablespoons unsalted butter, melted (I’ve forgotten to melt it before and just mixed it in soft, seemed fine)
- 3 cups all-purpose flour (give or take a handful; dough’s sticky business)
- Vegetable oil—for frying (Canola or sunflower work when I’m out of vegetable)
- Powdered sugar, for dusting (Or granulated if you’re in a pinch—just not quite as pretty)
Your Step-by-Step (Ish) Game Plan
- Wake up the yeast: Grab a big-ish bowl, plop in the warm milk and sugar, and sprinkle the yeast over the top. Let it sit for about 5-10 minutes—clouds will appear, like a weird science project. If nothing happens, your yeast’s probably a goner. Try again with fresher stuff.
- Add the flavor: Stir in the vanilla, eggs, salt, and melted butter. If it looks a little curdled, don’t freak out. Happens to me all the time.
- Get Floury: Add flour, about a cup at a time, stirring after each. Eventually, you’ll need to get your hands in there; don’t be shy. It’s a sticky mess, but totally normal. If you overpour flour (like I do when I get distracted), just drizzle in a splash of milk.
- First rise: Cover bowl with a tea towel (or cling wrap, or heck, a dinner plate—I’ve used all three). Set in a warm spot for an hour, or until doubled. This is usually where I go have my second coffee.
- Pat & cut: Dust a countertop with flour. Dump dough out, and gently pat it to about ½ inch thick. I use a big mug to cut out rounds (a drinking glass works too—no shame). Sometimes I re-roll the scraps for more misshapen but tasty beignets.
- Second rise (Optional but nice): Let the cut rounds sit for 20 mins. I forget this half the time and, yeah, they're a little less puffed, but not bad.
- Fry time: Heat 2 inches of oil in a deep pot til a scrap of dough sizzles—about 350°F if you’re precise, but honestly I usually wing it. Drop in a few beignets at a time (don’t crowd!) and fry til golden, about 1-2 mins per side. Flip with a slotted spoon or chopsticks (just don’t poke holes!).
- Finishing touch: Drain on paper towels. While warm, dust with heaps of powdered sugar. This is where I sneak one. It’s required for quality control.
Notes & Little Discoveries from My Beignet Quest
- I tried chilling the dough overnight once—it made for chewier beignets; not my favorite, but family liked them.
- If your dough looks way too sticky, add another tablespoon of flour at a time. Don’t go overboard—it’s supposed to be a bit messy.
- I once used almond extract instead of vanilla by accident. Turns out, not half bad! But a little goes a long way.
How I’ve Gone Rogue (aka Variations That Mostly Work)
- Lemon zest in the dough instead of vanilla. Super fresh, especially in the spring. (But once I overdid it, and it was like biting a cleaning product—so go easy.)
- Chocolate chips folded in before first rise. Not traditional, but hey, no one complained.
- Nutmeg in the dough—just a pinch. Reminds me of old-fashioned doughnuts. Cinnamon on top is amazing too, though one time I mixed up salt and sugar for the dusting and well, yeah, had to start again.
Gear You’ll (Probably) Want—but You Can Wing It
- Big mixing bowl (If you only have a salad bowl, it’ll do in a pinch)
- Measuring cups/spoons (If you don't, just use a coffee mug and guestimate—I won't tell.)
- Slotted spoon or chopsticks for frying (Tongs work too, although they can smush your beignets. Learned that the hard way.)
- Deep pot for frying (No fancy fryer needed—Dutch oven’s great, but I’ve done it in a soup pot, no sweat.)
- Paper towels for draining
How to Store (if... You Actually Have Leftovers)
Technically, you can keep these in an airtight container at room temp for up to 2 days. But honestly, they never last more than a day in my house. If yours do, you’re a stronger person than me. I do think they're still pretty good the next day warmed up for 10 secs in the microwave, but it's not *quite* the same as fresh. Freezer? Sure, but expect them to get a bit less fluffy.
Serving Ideas (And My Weird Family Traditions)
You can pile them high and serve them just with powdered sugar—classic style. But sometimes we throw on a little raspberry jam or dunk them in hot chocolate if it’s chilly out. My dad swears by having them next to a strong espresso (makes him feel very Parisian, apparently). For birthday mornings, we light a candle on one (not recommended unless you like waxy beignets... but it’s fun once!)
Pro Tips I Learned the Hard Way
- Don’t rush the yeast—it needs time to bubble up, or your beignets come out flat. Once I tried to hurry and, well, ended up with more of a beignet pancake scenario. Taste: still good. Texture: not so much.
- Don’t overheat the oil or they’ll brown way too fast outside but stay doughy inside. Patience, grasshopper! (Did I just quote old martial arts movies? Ignore me.)
- Resist the urge to flip them a million times; once should do it. I used to hover, and they’d come out heavy from all the oil.
The FAQ Bit—Things Folks Actually Ask Me
- Can I make these without a stand mixer?
- Oh, absolutely. I honestly just use a big spoon and my hands. You might get a mini arm workout, but it’s all part of the fun.
- Do I have to do the second rise?
- Nope. It gets them a bit fluffier but if you're on a schedule (or have hangry people staring at you), skip it.
- Can I air-fry these instead of deep frying?
- Mmm, I tried once, and they got sort of dry and not really puffy. Maybe if you brush with oil, but for the real deal, deep fry’s kinda where it’s at.
- My beignets got hard after sitting—what gives?
- Yeah, they do that (especially if your house is chilly). A quick zap in the microwave helps. Sometimes I dip them in coffee and pretend that's how it's meant to be.
- Is there a gluten-free option?
- I haven’t personally perfected this (my one experiment was, um, more like French rocks than beignets). But in theory, a good 1:1 gluten-free flour blend should work. If you crack the code, let me know?
So, there you have it: all my best tips—and a few cakefaced mishaps—on vanilla French beignets. Make them once and you'll be looking for excuses to do it again, I promise. Or at least your family will keep asking!
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons active dry yeast
- ½ cup whole milk, warm
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
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1In a small bowl, dissolve the yeast in warm milk with 1 teaspoon of sugar. Let it sit for 5–10 minutes until frothy.
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2In a large bowl, whisk together the flour, remaining sugar, and salt. Add the eggs, melted butter, vanilla extract, and the yeast mixture. Mix until a sticky dough forms.
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3Knead the dough on a lightly floured surface for about 5 minutes, until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
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4Punch down the dough and roll it out to ½-inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
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5Heat vegetable oil in a deep pot to 350°F (175°C). Fry a few beignets at a time for 1–2 minutes per side, until golden brown. Remove and drain on paper towels.
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6Dust the warm beignets generously with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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